Prep 20 mins
Cook 10 mins
This is a recipe my mom has made for many years. Delicious! Seasoned just right!
- 1 lb white crabmeat
- 6 slices stale bread or 4 stale hamburger buns
- 1⁄4 lb butter
- 3 eggs
- 1⁄2 cup chopped green onion
- 1⁄2 cup bell pepper, chopped
- 2 cloves garlic, minced
- 1 cup evaporated milk
- 1⁄2 teaspoon Worcestershire sauce
- 1 cup chopped onion
- 1⁄2 cup chopped celery
- seasoned bread crumbs, for topping
- Soak buns in milk and egg mixture.
- Saute celery, onions (not green), garlic and bell pepper in a heavy pot in the butter until wilted.
- Add worcestershire sauce, crabmeat and season to taste with salt, pepper and cayenne.
- Cook over medium heat about 15 minutes, stirring constantly.
- Add green onions.
- Then add buns.
- Mix well.
- Stuff crab shells (artificial).
- Sprinkle tops with bread crumbs and bake at 375 for 10 minutes or until brown.
Excellent! I added a pound of shrimp that I had cooked in pepper butter garlic powder with a sprinkle of Tonys...yum yum .....
Thanks for posting! My DH loves stuffed crabs, but they're hard to come by where we live. I didn't have evaporated milk, so I added some dry nonfat milk powder to the cup of skim milk I used, and I also omitted the bread crumb topping, because I didn't have that either. Still yummy. I didn't have shells to stuff, so I used a cupcake pan. The muffin-shaped servings popped right out and cleanup was a breeze. They may have looked a little funny, but everyone thought they tasted great!
Outstanding! A light flavored casserole that let the flavor of the crab shine through. I made 2 changes: used only half of butter called for and substituted skim milk for evaporated milk, as I had no evaporated milk. I topped casserole with Panko bread crumbs, placed in 9x13x2-inch casserole, and baked about 25 minutes. This is a winner I'll be making again and again.